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Homemade Bitters: A DIY Holiday Gift for Cocktail Connoisseurs

Simple to make and sure to impress the cocktail lover on your gift list, homemade bitters will enhance your bar.

I’m on a mission to add more homemade gifts to this holiday season. Making gifts means personalization, means unwinding over a project instead of fighting through the frenzy of stores (after a recent trip to the mall- my first trip in aaaages- that last point is especially noteworthy). Mostly, holiday projects mean cozy attire, Netflix and a chance to indulge in a cocktail and a wintry cookie after all that DIY-ing.

What are Bitters?

By definition, bitters are bitter and aromatic herbs and spice infusions in tinctures or spirits. You’re probably familiar with the bar staples: Peychaud’s and Angostura bitters, but with the recent focus on mixology, bitters have come to the forefront. There has been more focus on the flavors of bitters and how they can enhance a drink.

Homemade bitters with dehydrated Meyer lemon and orange peel is a classic place to start, and homemade bitters are also a chance to impress the cocktail lover in your life this holiday season.

A Note on Ingredients:

The aromatics in this recipe aren’t your everyday Whole Foods products, but if you have a local co-op with a bulk section or a spice store, you should be set. If all else fails, consult the internet.

Definitely give a bottle of homemade bitters to the whiskey enthusiast on your list (hi, that’s me!), since quality bitters are essential for Manhattans and Old Fashioned’s.

Homemade Bitters to Spare

This recipe makes 3 cups, so you’ll have enough to give to several cocktail connoisseurs on your list (and bonus, to keep some for yourself!). For good measure, pair the homemade bitters with a good quality spirit, or add a second DIY: Spiced Whiskey.

For the Fullest Flavor:

Homemade Bitters takes about three weeks to infuse, so include a note with your gift, telling your recipient when they can begin to create the perfect cocktails.

Directions

Heat oven to 200°F. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool.

Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day.

Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics.

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About Me!

I'm the recipe developer, stylist, photographer and crazy dog lady behind With The Grains. I believe there's magic in baking bread, whipping cream and setting the table a little differently each time. I believe true health begins in the soil, is nurtured organically and should arrive at our tables with great care. Whether you're vegan, gluten-free or eat meat, you'll find a recipe here for you, so I hope you will join me in this conversation.

“The Rustbelt Farmer”

He has a name, but around here, I simply refer to him as “The Rustbelt Farmer.” I met him just as his urban farm dreams were taking shape, and I fell head over dirty boots for him. When I'm not in the kitchen or behind a camera, I try to be digging in the dirt alongside him. He inspires many a recipe.

The Kitchen Assistant / The Farmpaw

Never one to let a fallen crumb go to waste, Julep is always close to the kitchen action. When she's not sniffing around the photo sets, she is working overtime to keep the groundhogs from eating all the Urban Farmer's produce.